Serial Cooking – Lemon And Spinach Cod Gratin
This recipe is another from Lindsey Bareham in The Times.
Lindsey called it a speedy gratin, based on an idea from a reader.
I made it as one large one for two helpings for myself.
Serial Cooking – Roast Sausage And Lentils With Wild Rocket And Cherry Tomatoes
This recipe is another from Lindsey Bareham in The Times.
The main ingredients, are 24 M & S gluten-free cocktail sausages, a 250g sachet of cooked lentils, 125g of sliced chorizo and 400g of cherry tomatoes.
It is exceedingly simple and is shown in these pictures.
It may be quick, but it’s gorgeous.
Serial Cooking – Basmati Rice For One
My basic cooking lessons at home from my mother didn’t include cooking basmati rice. Rice was for making puddings, not as a substitute for potatoes.
So when I found this method of cooking basmati rice in this recipe from Lindsey Bareham, I had to try it. As it worked I’m posting it.
It may of course be a standard method, but it worked well and isn’t much more difficult than putting a packet in the microwave.
But it’s a bit more impressive, even if it is slower.
The great thing about this way of cooking rice, is that it takes twenty minutes from of virtually hands off cooking, from when the water boils, so is easy to slot into other cooking, talking with guests or drinking.
It is also very easy to scale up for a particular number of people.
Serial Cooking – Basmati Smoked Haddock With Curry Sauce
This was another recipe from Lindsey Bareham in The Times, which I modified to be a supper for one made from a single smoked haddock from Marks and Spencer.
To cut down the number of pictures, the cooking of the rice is in a separate slide-show, but in some slides you’ll see the rice cooking on the stove.
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It is an interesting way to make a kedgeree like dish.
I enjoyed it, although I didn’t make a nice smooth sauce.
It was also the first time in my life, I’ve ever poached an egg in a pan of boiling water.
Serial Cooking – Chicken, Spinach And Tomato Stew
This is another recipe from Lindsey Bareham in The Times.
It was certainly worth cooking.
Note how to avoid cutting the chicken, I used some chicken chunks from Waitrose.
The only tricky bit was skinning the tomatoes in boiling water. But I’ve done it twice now and it’s not that difficult.
Serial Cooking – Ham, Potato And Fenland Celery Gratin
This is another Lindsey Bareham recipe from The Times
It was different and I quite liked it. It was also rather nice warmed up in the microwave the following day!
Serial Cooking – Quick Pasta For One
I cook this regularly and I always have the Waitrose ham hock and the Rachel’s yoghurt with honey in the fridge, with frozen peas in the freezer. It came originally from Lindsey Bareham, where she called it pulled ham hock and pea pasta with herbs.
It usually takes under fifteen minutes from starting to boil the water to sitting down.
Serial Cooking – Sausage Chilli Con Carne
This chilli con carne is another Lindsey Bareham recipe.
I made a double portion and served it with rice. So the rice was Uncle Ben’s but I was short for time.
I think next time, I’ll use some chipolatas though! The cocktail sausages were a bit disappointing.
Serial Cooking – Cinty’s French Fish Pie
This fish pie is another Lindsey Bareham recipe, that is an ideal two portion dish.
It is easy to do and I suspect that the completed dish could be prepared earlier and left in the fridge for most of the day.
The one here, gives me two portions for two suppers or a meal with a friend.
A friend of mine does this recipe a lot. She says it is easy to modify for however many are turning up for supper. She also says she doesn’t get complaints.
Serial Cooking – Ham And Leek Gratin With Emmental Mash
Ham And Leek Gratin With Emmental Mash is another of Lindsey Bareham’s recipes from The Times
Again I chose it becauses there could be a break before putting it in the oven. I also made a half quantity for myself. Lindsey’s sizes were double mine for three.
I had one portion cold and it was delicious.
The Anonymous Widower 